Cheng's Chinese Restaurant
Last inspected: Feb 19, 2026
32
Score
Going back to 2022, Cheng's Chinese Restaurant has 11 inspections in the public record. Inspectors last stopped by on Feb 19, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around 17 violations each, up from closer to 11 violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited eight times.
The city-wide average sits at 79, which Cheng's Chinese Restaurant's 32 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
1
Critical latest
5
Major latest
10
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bin of raw pork in walk in cooler over bin of cooked rice Raw pork ribs over bags of cooked fried chicken in walk in freezer **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee cooking raw chicken rinsed hand off in pan of soapy water. Employee washed hands in sink and discarded pan of dirty soapy water. **Corrected On-Site**
12A-03-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager showed up during inspection **Corrected On-Site**
53A-05-6
Intermediate - No soap provided at handwash sink. Entrance to kitchen Operator stocked **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bags of cooked chicken and cooked pork in bottom of make table. Per operator pulled from freezer day before.
02C-04-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By back door
27-16-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty pans stored with clean pans on clean dish rack Operator removed to be rewashed **Corrective Action Taken**
24-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on clean dish shelf Operator flipped **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. 2025 displayed **Repeat Violation**
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Around screen doors **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Cookline
36-73-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Repeat Violation**
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Outside of all cooking equipment and refrigeration units Fan covers in walk in cooler **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout **Repeat Violation**
22-16-4
Basic - Reuse of single-service or single-use articles. Bucket from chicken stock used for pooled eggs Operator switched **Corrected On-Site**
25-32-4
Basic - Screen in door torn/in poor repair Back doors **Repeat Violation**
35B-09-4
32
Oct 9, 2025
Routine - Food
12 minor violations.
View 12 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic cup in flour - From follow-up inspection 2025-10-09: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 2025 displayed - From follow-up inspection 2025-10-09: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Lid of chest freezer by entrance to kitchen **Repeat Violation** - From follow-up inspection 2025-10-09: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook **Repeat Violation** - From follow-up inspection 2025-10-09: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Around screen door **Repeat Violation** - From follow-up inspection 2025-10-09: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Repeat Violation** - From follow-up inspection 2025-10-09: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Big white chest freezer dining room **Repeat Violation** - From follow-up inspection 2025-10-09: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Hanging on side of fryer One side of fryer soiled **Repeat Violation** - From follow-up inspection 2025-10-09: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven end of cookline - From follow-up inspection 2025-10-09: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink entrance to kitchen Fan cook line soiled Vents in hood Build up on fryers Steam table Outside of reach in cooler cookline **Repeat Violation** - From follow-up inspection 2025-10-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line **Repeat Violation** - From follow-up inspection 2025-10-09: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Screen in door torn/in poor repair. Back door screen - From follow-up inspection 2025-10-09: **Time Extended**
35B-09-4
55
Sep 29, 2025
Routine - Food
6 critical violations. 1 major violation. 17 minor violations.
View 24 violations
High Priority - Container of medicine improperly stored. Goodys hangover medicine on prep shelf over make table Opetator removed **Corrected On-Site**
41-07-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Oppm **Warning**
22-41-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Using chlorine bleach but not approved for food contact surfaces. Operator purchased during inspection **Corrected On-Site**
22-48-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over shelf of unwashed produce in walk in cooler Operator moved eggs **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tub of chicken over pails of sauces in walk in cooler Operator switched **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Gallon jug of soap on cookline shelf with sauces Operator removed **Corrected On-Site**
41-10-4
Intermediate - No soap provided at handwash sink. Entrance to kitchen Operator stocked **Corrected On-Site**
31B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line **Repeat Violation**
22-16-4
Basic - Screen in door torn/in poor repair. Back door screen
35B-09-4
Basic - Working containers of food removed from original container not identified by common name. All bins not labeled
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in flour
14-01-5
Basic - Current Hotel and Restaurant license not displayed. 2025 displayed
50-09-4
Basic - Duct tape used to repair nonfood-contact surface. Lid of chest freezer by entrance to kitchen **Repeat Violation**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on table next to microwave Operator removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook **Repeat Violation**
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Around screen door **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Open bag of flour onfloor in storage room Operator removed **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Repeat Violation**
36-68-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Big white chest freezer dining room **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging on side of fryer One side of fryer soiled **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven end of cookline
22-08-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. By back door Operator put one there **Corrected On-Site**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink entrance to kitchen Fan cook line soiled Vents in hood Build up on fryers Steam table Outside of reach in cooler cookline **Repeat Violation**
23-03-4
Basic - mop sink or curbed cleaning facility provided at establishment. Mop sink not accessible due to being full of maintenance equipment and supplies.
29-27-4
16
Apr 7, 2025
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat vegetables in freezer Raw chicken over raw shrimp in freezer Shelled eggs on top shelf of walk in cooler over cooked rice and cases of unwashed produce. Operator switched **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1, 2025. Operator paid during inspection **Corrected On-Site**
50-17-3
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employees cutting raw chicken to store in walk in cooler not wearing gloves. Employees washed hands and put on gloves **Corrected On-Site**
09-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several cooked items in walk in cooler not date marked
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tubs on clean dish rack **Repeat Violation**
24-05-4
Basic - Duct tape used to repair nonfood-contact surface. On door of oven in kitchen that does not work Lid to chest freezer in room before entrance to kitchen
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee drink on table in kitchen Operator removed **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cutting chicken
13-04-4
Basic - Equipment in poor repair. Gasket reach in cooler kitchen Oven in kitchen no longer working Chest freezer in room before kitchen lid held together by tape **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door **Repeat Violation**
35B-01-4
Basic - Handwash sink entrance to kitchen soiled Vents in hood soiled Side of all cooking equipment **Repeat Violation**
23-03-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by cookline **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Side of fryer. Operator removed
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make tables
22-16-4
35
Jul 18, 2024
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
43
Jun 27, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels under egg rolls on steam table Colored menu under cooked chicken in reach in cooler. - From follow-up inspection 2024-06-27: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back door and portioned an order. Only one handsink in kitchen and he said we were in the way. - From follow-up inspection 2024-06-27: **Time Extended**
12A-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on several tiles in dining room. - From follow-up inspection 2024-06-27: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on Saran wrap - From follow-up inspection 2024-06-27: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer under microwave. - From follow-up inspection 2024-06-27: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink entrance to kitchen Exhaust on fryers heavily soiled Heavy grease and food debris built up side of all cooking equipment. **Repeat Violation** - From follow-up inspection 2024-06-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout and behind equipment. - From follow-up inspection 2024-06-27: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On steamtable - From follow-up inspection 2024-06-27: **Time Extended**
21-12-4
55
Apr 29, 2024
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back door and portioned an order. Only one handsink in kitchen and he said we were in the way.
12A-16-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels under egg rolls on steam table Colored menu under cooked chicken in reach in cooler.
14-86-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Original plans were never approved. **Warning**
51-16-7
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in can of flour. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on several tiles in dining room.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on Saran wrap
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer under microwave.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink entrance to kitchen Exhaust on fryers heavily soiled Heavy grease and food debris built up side of all cooking equipment. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Glass of water in single door reach in cooler.
12B-13-4
Basic - Single-service articles improperly stored. To go containers in storage room **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout and behind equipment.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On steamtable
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour under 3 compartment sink. Operator labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
41
Jan 3, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Evidence of mop/cleaning wastewater dumped onto ground. When asked where they dump mop water the operator said outside. - From follow-up inspection 2024-01-03: **Time Extended**
28-14-5
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-01-03: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout. - From follow-up inspection 2024-01-03: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout. - From follow-up inspection 2024-01-03: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones throughout. - From follow-up inspection 2024-01-03: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** - From follow-up inspection 2024-01-03: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. One pair of tongs used for raw chicken, pork, shrimp and beef. **Corrected On-Site** - From follow-up inspection 2024-01-03: **Time Extended**
08B-23-5
Basic - - From initial inspection : Basic - Light not functioning. Over hood and several throughout kitchen. - From follow-up inspection 2024-01-03: **Time Extended**
36-62-4
58
Dec 27, 2023
Routine - Food
4 critical violations. 2 major violations. 12 minor violations.
View 18 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food Properly Stored/Protected
FL-48
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Plumbing Installed; Proper Backflow Devices
FL-28
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
6
Apr 26, 2023
Routine - Food
3 critical violations. 3 major violations. 13 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking cooked rice from 1/2 hour ago, operator adopted time. **Repeat Violation**
03F-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./ dishwasher 0 ppm chlorine .
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans sprouts (52F - Cold Holding) less then 4 hours .
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times./ by table with microwave **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ cook line
31B-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. **Repeat Violation**
53B-10-4
Basic - Bowl or other container with no handle used to dispense food./ flour
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles./ CHECK ALL
23-24-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. **Repeat Violation**
38-11-4
Basic - Floor soiled/has accumulation of debris./ throughout kitchen
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ hoods , all plastic containers kitchen .
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./ check all
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./ throughout kitchen **Repeat Violation**
36-27-5
Basic - Wood food-contact surface not properly sealed./ dry storage
14-06-4
25
Dec 14, 2022
Routine - Food
4 critical violations. 4 major violations. 19 minor violations.
View 27 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ cooked noodle (51F - Cold Holding); less then 4 hours cook line **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking cooked rice from 1/2 hour **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./ raw shrimp over beans sprouts walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./ fried rice (126F - Hot Holding);
03B-01-6
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information./ missing all information
53B-10-4
Intermediate - Handwash sink not accessible for employee use at all times./ table with microwave in front of hand sink **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - All Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./ cellphone on top of prep table
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ employee wearing watch
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
38-11-4
Basic - Floor soiled/has accumulation of debris./ throughout kitchen **Repeat Violation**
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees./employee bathrooms and cook line
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ HOODS COOK LINE , ALL EQUIPMENTS COOK LINE **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in bottom of reach-in-cooler./ cook line
29-49-6
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Repeat Violation**
38-04-4
Basic - Walk-in cooler/freezer Doors rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./ throughout **Repeat Violation**
36-27-5
14
Frequently Asked Questions
When was Cheng's Chinese Restaurant last inspected?
The most recent health inspection at Cheng's Chinese Restaurant on file is from Feb 19, 2026. The public record contains 11 inspections in total.
What is the most common violation at Cheng's Chinese Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited eight times, more than any other issue at Cheng's Chinese Restaurant.
How does Cheng's Chinese Restaurant compare to other restaurants in Orlando?
Cheng's Chinese Restaurant most recently scored 32 out of 100, which is lower than the Orlando average of 79.
Has Cheng's Chinese Restaurant's inspection record improved over time?
No. Recent inspections at Cheng's Chinese Restaurant have averaged around 17 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cheng's Chinese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cheng's Chinese Restaurant inspected?
Based on the inspection history on file, Cheng's Chinese Restaurant is inspected around three times per year on average.
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